b'BY DEANNE MOSKOWITZWeddings may be smaller now, but mini desserts are adding big flavor and excitement to receptionsT he pandemic has resulted in the postponement or cancellation of many full-sized weddings in 2020, but there is a sweet side. Regardless of the severity of restrictions, which vary from state to state, caterers hosting micro and mini receptions everywhere are challenged to uphold safety protocols without extinguishing excitementand often dessert is the lifesaver. Already underway prior to the pandemic, a trend to smaller cakes and bigger sweet assortments has accelerated. Often plated or packaged to prevent contamination, individual desserts are injecting delight into events that otherwise would seem static. Permitted to host outdoor events for only 12 guests (when contacted in mid-September), Bruce Riezenman, chef/co-owner ofPark Avenue Catering in Cotati, Calif., was doing many picnic receptions, often featuring boxed desserts that travel well, such as mini cheesecakes and chocolate caramel espresso bars. Bagged chocolate chip, oatmeal and lemon cookies, and individual 4-ounce cups of vanilla ice cream and raspberry sorbet, were the finish to one alfresco event delivered in insulated, initialed tote bags. AtMcHales Events & Cateringin Park Hills, Ky., where in late September everything was single-serve or served to guests, Chuck McHale, president, pronounced Peppers Artful Events serves up heart-shaped ice cream sandwiches with house-made cookies and locally sourced ice cream at weddings (left). Peppers created these apple pie pops (above) as a wedding dessert favor. TOP RIGHT PHOTO BY DEBORAH ZOE PHOTOGRAPHY cateringmagazine.com CATERING MAGAZINE21'